While walking around Paris, pretty much everything you see in shop windows is alluring.

But even amidst all of the beautiful objets d'art and tempting pastries showcased at the street level, there is still something that will stop you in your tracks: the Praluline at Auguste Pralus's shop, a signature brioche which is "Often imitated, but never matched!".

One lovely morning Auguste Pralus places a brioche with pralines in his showcase. Since that special day in 1955, the Praluline has never lost its premier position in each of the showcases in the Pralus pastry shops.

A rich brioche flavored with pieces of pralines made in-house: Valencia almonds and Piedmont hazelnuts coated in rose sugar and then cracked. The addition of these rosy nut bits adding a unique flavor and texture to make the creation so special!

The Praluline is regularly sent to enthusiasts over the world (USA, Japan, Sweden...) This star of the Maison Pralus has also become a culinary ambassador for the region of Roanne. “marvelous buttery brioche filled with rose pralines” according to the tasty definition of Gille Pudlowski, the Praluline has traversed its local borders to become the uncontested star in all of the Pralus shops (Paris, Annecy, Charlieu…)

and of course, if you're not sold on it yet, the legacy continues, per their website:

For its 50th anniversary, the Praluline is accompanied by a little “sister”: the Pralusienne. Cousin of the Tropezienne which celebrated its half century also in 2005, the Pralusiennne presents a tasty partnership of the Praluline and a delicious crème mousseline with Madagascar Vanilla.

Now, after coming across the Praluline, I did start to see variations on the rose-sugar-praline theme in a lot of patisseries, and I can tell you firsthand that it is a very good combination.

Want to get your hands on one? I hear a rumor that they'll ship worldwide upon request; it undoubtedly won't be cheap, but you can find out more by contacting them.